Whip together 3 egg yolks, 4 ozs castor sugar and 1 oz flour. Boil ½ pint of milk. Whip into batter, turn into double pan over hot water and stir until mixture is very thick and smooth. This is Confectioner’s Custard (see Frozen Plumb Pudding). This becomes Vanilla Sauce if the milk is boiled with two vanilla pods and ¼ pint single cream and folded into the mixture.